2 c. cooked whole wheat berries
3/4 c. Cream Of Wheat (non-instant variety)
1/2 tsp. salt
4 c. water (1-2 c. dehydrated milk powder may be added for extra creaminess and nutrition)
Bring water and salt to a boil. (Or, if using milk, bring just to a boil.) Gradually add Cream Of Wheat, stirring constantly with wire whisk until well blended. Return to a boil. Reduce heat to low; simmer, uncovered, 2-1/2 minutes or until thickened, stirring frequently. Add cooked whole wheat berries. Serve with brown sugar or honey and milk.
This is a crazy little hot breakfast porridge that isn’t quite as intense as a bowl of whole wheat berries, straight up. The leftovers can be stored in a square cake pan and cut into pieces, sort of like bread pudding, (right) and microwaved on an as needed basis all week long.